Method

1.

Place all of the marinade ingredients into a food processor and blitz until smooth. Cover the goat in the marinade for a minimum of 1 hour.

2.

Heat a bbq grill up to a medium heat. Place the goat on the grill and cook for 20 – 25 minutes for medium, or until it is cooked to your liking. Place the lemon halves on the grill and cook until the lemon has charred and softened.

3.

Meanwhile, for the sauce, start with making the caramelised butter. Cook the butter in a saucepan on a medium low heat until it starts to foam and caramelise on the bottom of the pan. Add the garlic and continue to cook until the colour of the butter is a nutty brown and remove from heat. Do not take it any further as it will give the dipping sauce a burnt flavour.

4.

In a mixing bowl, combine the caramelised butter, yoghurt, mint and sumac. Season and set aside.

5.

Remove the goat from the bbq and set aside to rest covered, for 10 minutes.

6.

Serve the goat with a side of caramelised butter and sumac sauce, and a squeeze of lemon juice from the charred lemon halves.